Vegetable Beef Soup

 

Ingredients

Beef or deer

1½–2 lbs beef stew meat (or chuck roast, cut into chunks)

1–2 tbsp olive oil (or avocado oil)

Salt & pepper, to taste

Soup Base

1 medium onion, diced

3 cloves garlic, minced

6 cups beef broth (or bone broth for extra richness)

Vegetables

3 carrots, sliced

3 celery stalks, sliced

2–3 potatoes, diced

1 cup green beans (fresh or frozen)

1 cup corn 

1 can (14.5 oz) diced tomatoes (or crushed)

1 can tomatoe paste

Seasoning

1 tsp salt (adjust to taste)

½ tsp black pepper

1 tsp paprika

1 tsp dried parsley

1 bay leaf

Optional: splash of Worcestershire sauce or balsamic vinegar

Instructions

Brown the beef

Heat oil in a large soup pot over medium-high heat. Season beef with salt & pepper and brown on all sides (work in batches if needed). Remove and set aside.

Sauté aromatics

In the same pot, add onion and cook 3–4 minutes until soft. Add garlic and cook 30 seconds.

Build the soup

Return beef to the pot. Add broth, water, tomatoes, and all seasonings. Bring to a boil.

Simmer

Reduce heat to low, cover, and simmer 45–60 minutes until beef is tender.

Add vegetables

Add carrots, celery, potatoes, green beans, and corn. Simmer uncovered another 25–30 minutes, until veggies are soft.

Finish & taste

Remove bay leaf. Adjust salt and pepper. Add Worcestershire or balsamic if using.

 

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